Description
This Roasted Veggie Pasta with Garlic Tomato Sauce is a vibrant and flavorful vegan dish featuring perfectly roasted zucchini, eggplant, cherry tomatoes, and red onion. Tossed in a savory garlic tomato sauce and topped with fresh parsley and vegan parmesan, this pasta is a wholesome and satisfying meal that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
Roasted Vegetables
- 1 pc zucchini, diced
- 1 pc small eggplant, cubed
- 1 1/2 cups cherry tomatoes
- 1 pc red onion, sliced
- Avocado oil spray
- Salt & pepper, to taste
- 1 tbsp Italian seasoning
Garlic Tomato Sauce
- 2–3 cloves garlic, minced
- 1 tbsp tomato paste
- Salt & pepper, to taste
- Drizzle of avocado oil
Pasta and Toppings
- 300 g pasta (penne, fusilli, or your favorite)
- Fresh parsley, chopped
- Vegan parmesan, for topping
Instructions
- Roast the Veggies: Preheat your oven to 200°C (390°F). On a baking tray, toss the diced zucchini, cubed eggplant, cherry tomatoes, and sliced red onion with avocado oil spray, salt, and pepper. Arrange them evenly and roast for 25 to 30 minutes until the vegetables are golden and slightly caramelized.
- Cook the Pasta: While the vegetables are roasting, cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Make the Sauce: In a large pan, heat a drizzle of avocado oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the tomato paste and season with salt, pepper, and Italian seasoning. Cook for 1 to 2 minutes until the sauce slightly thickens.
- Combine Everything: Add the roasted vegetables and cooked pasta to the pan with the sauce. Pour in a splash of the reserved pasta water and toss everything together until the pasta and veggies are well coated with the garlic tomato sauce.
- Serve: Plate the pasta and garnish with freshly chopped parsley and a generous sprinkle of vegan parmesan. Serve immediately and enjoy your wholesome meal.
Notes
- You can use any pasta shape you prefer such as fusilli, penne, or rigatoni.
- For a gluten-free option, substitute regular pasta with gluten-free pasta.
- Adjust the garlic amount to suit your taste preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To enhance flavor, you can add red pepper flakes for a touch of heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Keywords: roasted vegetable pasta, garlic tomato sauce, vegan pasta recipe, Italian pasta dish, healthy pasta
